This month is all about hot and spicy flavors at The Spice House, showcasing our hottest chile peppers andspiciest blends and seasonings. Since much of the U.S. is experiencing blizzard conditions this week, we thought now is the perfect time to share some fiery recipes for hot sauce, grilled chicken, and vegan chili.
Peri Peri Chicken
Chicken on the grill stays startlingly bright and juicy with this Peri Peri Mozambique Blend of smoked paprika, garlic, and bird's eye chili. Mix this spice blend with olive oil, lemon juice, and vinegar for a perfect marinade.
Hot & Spicy Favorites
Vulcan's Fire Salt
This fiery salt is named for Vulcan, the Roman god of fire. Vulcan Fire Salt owes its spicy, deep flavor to a secret ingredient discovered by The Spice House's founder many decades ago. Sprinkle it on popcorn, garlic bread, or scrambled eggs.
Extra Hot Cajun Seasoning
This spice blend takes our classic Cajun blend of herbs and spices and gives it an extra helping of hot cayenne pepper. Use this fiery seasoning for incredible grilled shrimp skewers, dirty rice, blackened chicken, and even candied pecans.
Hot Chili Powder
Hailing from the American Southwest, hot chili powder is at the core of Tex-Mex cooking. Use hot chili powder to season meat for chili and tacos. Our powder is mixed in small batches.
Carolina Reaper Chiles
Named for its devilish tail and its unparalleled heat the Carolina Reaper lends fruity notes with hints of cinnamon and chocolate to sauces and chili. Great in hot sauces, or crushed over pizza.
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